*Goat Cheese Quality in North Macedonia DOI: http://dx.doi.org/10.5772/intechopen.84545*

*Goats (Capra) - From Ancient to Modern*

**124**

**Compounds**

*Acids*

2-Hydroxypropanoic acid

2-Ethylbutanoic acid

Isobutyric acid

Butanoic acid Pentanoic acid 3-Methyl, butanoic acid

Hexanoic acid

Acetic acid Octanoic acid Isobutyric acid

Decanoic acid 2-Ethyl, caproic acid

*Total* *Ketones*

2-Propanone

2-Butanone 2-Pentanone 2-Heptanone

2-Octanone 2-Nonanone

6352 7706 9446 15,472 15,501 21,938

18.19 ± 3.11 1.68 ± 0.49 3.40 ± 2.46 1.93 ± 2.16

ND ND

64.82 ± 37.66

4.23 ± 1.21 7.22 ± 4.97 3.48 ± 3.12

ND ND

12.82 ± 5.71 3.89 ± 0.26 6.65 ± 1.36

ND 0.98 ± 0.39

ND

51.55 ± 33.87

3.76 ± 1.24 8.65 ± 3.60 19.87 ± 7.07

ND 8.38 ± 7.24

NS

NS

NS

NS

\*

\*

8186 20,383 26,446 28,317 28,405 29,400 33,722 37,692 38,524 41,235 42,882 45,717

0.28 ± 0.40 59.36 ± 8.95

ND ND ND ND ND ND ND ND ND ND *59.6 ± 9.3*

101.04 ± 12.89

ND 13.75 ± 9.44 79.65 ± 12.64

8.18 ± 1.57

1.35 ± 1.1 182.58 ± 19.81

5.28 ± 7.47 112.40 ± 18.96

11.13 ± 1.74 45.36 ± 6.14 17.62 ± 13.39 *578.3 ± 47.9*

ND ND ND 47.89 ± 6.72

ND 32.01 ± 3.64 46.86 ± 6.91

ND ND ND ND ND *126.7 ± 16.2*

ND ND ND 18.27 ± 9.73

ND 16.19 ± 9.84 260.64 ± 127.86

ND 180.47 ± 174.55

ND ND 10.68 ± 5.10 *486.2 ± 324.1*

NS

NS

NS

NS

\*

NS

NS

NS

NS

NS

NS

\*

**RI**

**Day 1**

> **GP**

**GR**

**GP**

**GR**

*Type*

**Day 60**

*P (type)*


*P < 0.01.*

**Table 5.**

**127**

from goat's milk.

**Figure 7.**

**4. Conclusions**

*Goat Cheese Quality in North Macedonia DOI: http://dx.doi.org/10.5772/intechopen.84545*

Kumanovo beaten cheese than other regions (**Figure**

2-one, and 2-nonanone were rarely found in cheeses from other regions.

*GC-MS chromatogram of volatiles compounds identified form goat beaten cheese [21].*

Heptanol is determined in highest amount in the beaten cheese with goat milk from the northeast region and has been identified as a key aromatic flavor- compo

nent in gorgonzola and grana padano cheese [37]. Curioni and Bosset [38] reported a high concetration of heptanols as well as in semihard varieties of Spanish cheese

The breeding of the goats in the Republic of Macedonia has a mark of tradi

tion, namely, because of appropriate grazing conditions. This is very economical, because the entire diet is reduced to a grazing with less extra feed in the form of concentrate and minerals. Also Macedonia has real possibilities for transformation of many extensive goat farms into an organic farm. In addition, it creates additional opportunities for the outlay on the markets in the EU, for which the organic pro

duction year-by-year increases. Macedonian goat cheeses are being differentiated by their strong bounds with the territory of their origin, and so they represent a historical and cultural designation of the community which they are produced by. Production of these cheeses is in limited geographical areas with use of know-how techniques transferred from generation to generation and use of milk that has undergone no treatment after milking. Goat milk can be successfully used to pro

duce various cheeses because cheese is characterized by a specific lactic acidic taste and aroma, a good degree of protein breakdown. Lactic acid processes and changes in moisture content take place more evenly during ripening than cow cheeses. From milking to the end of ripening process, this type of cheeses is passing through different surroundings where a variety of microorganisms have an opportunity to grow and develop. The research that has been conducted has shown that traditional

**7**). Also 2-octanone, 8-nonen-





*Mean values ± SD of volatile compounds identified in pasteurized (GP) and raw (GR) white goat's milk cheeses after 1 and 60 days of ripening (μg/100 g).*

*Adapted from Sulejmani and Hayaloglu, 2017*

### *Goats (Capra) - From Ancient to Modern*

**Figure 7.**

*Goats (Capra) - From Ancient to Modern*

**126**

**Compounds** Alpha-pinene

*Total* *Alcohols*

Ethanol 3-methyl, 1-butanol

1-Pentanol

*Total* *Miscellaneous*

Pentane

Hexane Dimethyl sulfide

Methylamine-D2

2-Methylbutanal

3-Methylbutanal

*Total*

4767 4905 5742 7583 7976 8064

0.24 ± 0.34

7.67 ± 3.73

ND 1.22 ± 1.72 0.48 ± 0.43 4.10 ± 3.57

*13.7 ± 5.7*

6.08 ± 8.60 2.33 ± 0.31 6.56 ± 9.28 6.76 ± 0.88 4.90 ± 4.14 35.28 ± 12.13

*61.5 ± 26.4* *Mean data for three batches of pasteurized (GP) and raw (GR) goat cheese analyzed in triplicate. RI, retention index; ND, not identified; NS, not significant; P, probability. P age is probability for ripening* 

*period (i.e., 1, 60, or 120 days), P type is probability for cheese type (i.e., GP or GR) [10].*

*\*P < 0.05.*

*\*\**

*P < 0.01.*

**Table 5.** *Mean values ± SD of volatile compounds identified in pasteurized (GP) and raw (GR) white goat's milk cheeses after 1 and 60 days of ripening (μg/100 g).*

*Adapted from Sulejmani and Hayaloglu, 2017*

5.49 ± 4.21 4.56 ± 1.43 3.44 ± 3.20 9.96 ± 4.63

ND 3.94 ± 1.56

*27.3 ± 9.3*

ND 3.34 ± 2.89

ND 8.05 ± 4.23 2.96 ± 3.21 29.09 ± 30.27

*45.0 ± 37.7*

NS

NS

NS

NS

NS

\*

\*\*

8302 16,117 17,429

1.79 ± 0.05 1.06 ± 1.50

ND *2.84 ± 1.54*

3.85 ± 5.44 49.01 ± 5.25 2.66 ± 0.24 *55.52 ± 11.93*

ND ND ND *ND*

1.70 ± 1.10 233.12 ± 155.11

ND *234.81 ± 156.22*

NS

NS

\*

10,644

**RI**

**Day 1**

> **GP**

15.61 ± 10.93 *72.47 ± 20.67*

**GR** 14.80 ± 6.62 *14.80 ± 6.62*

**GP** 49.14 ± 30.44 *158.92 ± 62.44*

**GR** 6.66 ± 0.37 *6.66 ± 0.37*

*Type*

NS

**Day 60**

*P (type)*

*GC-MS chromatogram of volatiles compounds identified form goat beaten cheese [21].*

Kumanovo beaten cheese than other regions (**Figure 7**). Also 2-octanone, 8-nonen-2-one, and 2-nonanone were rarely found in cheeses from other regions.

Heptanol is determined in highest amount in the beaten cheese with goat milk from the northeast region and has been identified as a key aromatic flavor- component in gorgonzola and grana padano cheese [37]. Curioni and Bosset [38] reported a high concetration of heptanols as well as in semihard varieties of Spanish cheese from goat's milk.
